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A bowl of leftover chicken soup.
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Leftover Roast Chicken Soup

Transform leftover roast chicken into a delicious, hearty leftover roast chicken soup using a soup maker. Quick and easy, it’s perfect for a comforting meal any day of the week!
Course Soup
Cuisine British
Prep Time 7 minutes
Cook Time 21 minutes
Total Time 28 minutes
Servings 4
Calories 257kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 300 g Roast Chicken shredded
  • 1 Onion peeled and chopped
  • 2 Garlic Cloves peeled and chopped
  • 2 Carrots peeled and chopped
  • 1 Sweet Potato peeled and chopped
  • 900 ml Chicken Stock
  • 2 teaspoon Thyme
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 2 tablespoon Double Cream

Instructions

  • Places the vegetables, leftover chicken, chicken stock, dried thyme, salt and pepper in the soup maker. Set it to 'smooth soup' function and switch on.
    300 g Roast Chicken, 1 Onion, 2 Garlic Cloves, 2 Carrots, 1 Sweet Potato, 900 ml Chicken Stock, 2 teaspoon Thyme, ½ teaspoon Salt, ¼ teaspoon Black Pepper
  • When the soup maker has finished (it took 21 minutes in my Morphy Richards 1.6 L soup maker), open the lid and pour in the cream. Put the lid back on and blend for a few seconds until combined.
    2 tablespoon Double Cream
  • Serve with crusty bread.

Notes

Top Tips:
  • Cut the vegetables into similar-sized pieces to ensure the soup is smooth and silky.
  • It's important to not exceed the maximum fill line of the soup maker as this can cause the soup to overflow during cooking.
  • If your soup maker has a sauté function, use it to cook the vegetables until they are soft. This step releases their natural sweetness, providing a depth of flavour to the soup.
  • Don’t forget to season your soup.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Leftover Roast Chicken Soup
Amount per Serving
Calories
257
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
54
mg
18
%
Sodium
 
1449
mg
63
%
Potassium
 
859
mg
25
%
Carbohydrates
 
28
g
9
%
Fiber
 
3
g
13
%
Sugar
 
9
g
10
%
Protein
 
21
g
42
%
Vitamin A
 
13286
IU
266
%
Vitamin C
 
8
mg
10
%
Calcium
 
61
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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